Effect of various parameters on detection of irradiated fish and oregano using the ESR and PSL methods

Control of irradiated food on the market is a requirement of EU regulations. In order to improve checks of irradiated food in Greece, electron spin resonance (ESR) and photostimulated luminescence (PSL) were tested to detect electron beam radiation treatment of representative samples, namely fish (h...

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Veröffentlicht in:	Food control 2008-11, Vol.19 (11), p.1076-1085
Hauptverfasser:	Goulas, Antonios E., Stahl, Mario, Riganakos, Kyriakos A.
Format:	Artikel
Sprache:	eng
Schlagworte:	Absorbed dose absorption bones detection dose response electron paramagnetic resonance spectroscopy ESR fish bones food analysis food irradiation Food irradiation detection food processing food processing quality food storage heat treatment Herring Light exposure luminescence Oregano Origanum photostimulated luminescence PSL seafoods Storage effect storage time temperature Temperature effect
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